Pulled lamb & aubergine ragù

Pat the lamb dry with kitchen paper, then remove any string and unroll. Trim the excess fat, then cut into 4-5cm chunks and season. Heat 1½ tbsp oil in a deep sauté pan or large, wide casserole, then fry the lamb in batches over a high heat until browned on all sides (5-8 minutes per batch). Add more oil if needed. Using a slotted spoon, transfer the lamb to a plate and set aside.

Reduce the heat to medium-low, then fry the onions in the fat remaining in the pan for 8-10 minutes until softened. Add the garlic, cinnamon and oregano, then cook for 2 minutes more, stirring, until fragrant. Pour in the wine and reduce by half (5-8 minutes).

Return the lamb and any resting juices to the pan. Add the tomatoes and stock, stir to combine, then bring to the boil. Reduce the heat to a gentle simmer and cook on a low heat, covered, for 1 hour 30 minutes. Uncover, increase the heat to medium-low and bubble gently for 1 hour 30 minutes more, or until the sauce has thickened and the lamb is falling apart. Stir through the olives for the final 30 minutes.

Meanwhile, preheat the grill to its highest setting. Prick the aubergines all over with a fork. Put on a baking tray and grill, turning occasionally, until soft, shrivelled and blackened (20-30 minutes). Set aside on a board until cool enough to handle, then cut off the stems, halve lengthways and scoop out the flesh. Discard the stems and skin, then use 2 forks to pull apart the aubergine flesh. Set aside.

ake the ragù off the heat and use 2 forks to pull the lamb apart in the pan. Stir through the aubergine and return to the heat for 5-10 minutes. Season, stir in half the mint leaves, then ladle the ragù over cooked pasta, mash, baked potatoes, or polenta. Scatter with grated cheese and the remaining mint leaves, torn, to serve.